1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding
1 1/2 c. milk
1 stick butter
2 beaten eggs
2 tsp. salt
4 1/2-5 c. sifted flour

Prepare pudding using 1 1/2 cup of milk. Add butter, salt and eggs. Soften yeast in water. Blend pudding mixture into yeast. Gradually add flour, beating after each addition. Dough will be sticky but easy to handle. Knead in remaining flour for 5 minutes or longer. Let rise 1 1/2 hours or until double. Divide dough in fourths and roll each into a 12-inch circle, 1/4-inch thick. Cut each circle into 12 pie shapes. To each pie shape add 1 teaspoon of a mixture of 2 cups coconut, 1/4 cup melted butter, 2 cups brown sugar, 1/2 cup chopped pecans, 1 tablespoons flour. Roll. Let rise on greased cookie sheet for 1 hour or until double. Bake at 375 degrees for 12-15 minutes.

Combine 1/4 cup brown sugar, 2 tablespoons milk, and 2 tablespoons butter. Boil for 1 minute. Remove from heat and add 1 cup powdered sugar. Pour glaze over warm rolls.